Newsletter

Bread

To make the bread you eat every day, bakers must of course use flour, water and salt, but they also have to add something to make the dough rise. This "something" is usually yeast, a microscopic fungus which gives bread its flavour and lightness.

Bread-making: alcoholic fermentation

1- Mixing all the ingredients, including the yeast known as Saccharomyces cerevisiae

To make yeast breads, microorganisms must be allowed to multiply and exert their effect before baking. To distribute the microorganisms throughout the dough, bakers knead the dough. The most popular bread-making yeast is Saccharomyces cerevisiae.

2- Kneading bread

3- Rising time

The dough is set aside for some time, to allow the yeast to multiply. Yeast digest maltose, the sugar in flour, and transform it into carbon dioxide, which is a harmless gas, and alcohol. Here we can see the effect of allowing the bread to rise: the volume of the dough has increased by a factor of 5!